Lemon Basil Chickpea Patties
These 5-ingredient vegan Lemon Basil Chickpea Patties are ready in 30 minutes from start to finish. A nutritious kid-friendly dinner. Oil-free option.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Side Dish or Main
Cuisine: Vegan
Servings: 3 people
Calories: 351kcal
- 30 ounces chickpeas (2 15-ounce cans) drained and rinsed
- ½ cup whole wheat flour
- ½ cup nutritional yeast
- ¼ cup fresh lemon juice (about 2 medium lemons)
- 2 teaspoons lemon zest (about 1 medium lemon)
- ¾ teaspoon salt or to taste
- ⅓ cup packed fresh basil leaves roughly chopped
- Olive oil for pan frying (optional)
Mash Chickpeas: Transfer the chickpeas to a large bowl. Use a potato masher to mash the chickpeas, leaving about one third of the chickpeas whole.
Batter: Add the flour, nutritional yeast, fresh lemon juice, lemon zest, and salt. Use your hands to incorporate the ingredients until a dough-like batter forms. Avoid overworking the batter or the patties will be dense.
Add the fresh basil and use your hands to gently incorporate.
Form the patties using one third cup for each patty. Set aside.
Cook: Add enough oil to a coat the base of a large skillet. Heat the oil over medium-high heat. Add the patties to the hot oil and cook for about 6 minutes on each side, or until golden brown.
For oil-free: Preheat the oven to 375°F before starting the recipe. Bake the patties for 10 minutes before flipping them over. Bake for 5 minutes more, or until a light golden brown.
- For oil-free: Preheat the oven to 375°F before starting the recipe. Bake the patties for 10 minutes before flipping them over. Bake for 5 minutes more, or until a light golden brown.
- Use a microplane grater for the lemon zest.
Calories: 351kcal | Carbohydrates: 57g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 290mg | Potassium: 658mg | Fiber: 17g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 10mg | Calcium: 114mg | Iron: 5mg